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WHAT SENSORY CHARACTERISTICS DRIVE PRODUCT QUALITY? AN ASSESSMENT OF INDIVIDUAL DIFFERENCES
Author(s) -
MOSKOWITZ HOWARD,
KRIEGER BERT
Publication year - 1993
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1993.tb00219.x
Subject(s) - sensory system , product (mathematics) , quality (philosophy) , taste , psychology , texture (cosmology) , cognitive psychology , mathematics , econometrics , social psychology , computer science , marketing , artificial intelligence , business , philosophy , geometry , epistemology , neuroscience , image (mathematics)
Consumers differ dramatically in their sensory preferences for products. This paper assesses the relative importance of appearance, taste/flavor and texture as characteristics that drive acceptance for a complex pie product. The paper classifies consumers as being driven by one or more sensory attributes in their judgment of product quality. To do so, each consumer's liking rating is regressed against each separate attribute liking. The coefficient (M) of the linear equation “Overall Liking = M (Attribute Liking) + B″ measures the relative importance of the sensory attribute as a driver of overall quality.